Melt the butter in a soup pot until it is brown in color and smells nutty. Add the sesame oil and then the onions, bay leaves, celery, garlic, thyme, red pepper flakes, smoked paprika and cumin. Saute until the onions are brown, approximately 15-20 minutes.

Stir in the tomato paste - drain the black eyed peas and add them to the pot. Pour in the chicken stock and 1 tsp salt; simmer until the black eyed peas are tender.

Cook the mustard greens in boiling water until tender. Drain, chop and add to the pot of black eyed peas. Taste to see if you need more salt and pepper.

Add a spoonful of cooked rice in a bowl and top with the greens and black eyed pea mixture. Serve with homemade hot sauce.